First, corn is a starchy vegetable, and like other starchy vegetables (potatoes, peas) it contains fiber—in this case 4 grams
per 1 cup of kernels, which is about 1 large ear. Eating enough fiber is important for helping to prevent chronic diseases
like diabetes, heart disease and certain types of cancer. Research also suggests that consuming fiber-rich foods might boost
weight loss by helping you to feel fuller after you eat.

Second, like most other yellow and green vegetables, corn is a good source of lutein and zeaxanthin, compounds that help keep
your eyes healthy as you age. (Get 5 tips for healthier
eyesight.)

So corn can be part of a healthy diet. And to answer another question that my friends asked: The corn that makes ethanol and
high-fructose corn syrup is not the same corn you buy on the cob. (Find out if high-fructose
corn syrup is really worse than sugar.) In fact, of the more than 94 million acres of corn grown in the U.S. in
2007, less than 1 percent of it was sweet corn, the kind that we eat. So support your local farmers and get it fresh from the
field right now.

No one really seemed to have any questions about how to cook it—I guess we’re all fairly accustomed to that. (But I’ve
included my new favorite recipe—Corn &
Basil Cakes.)